I absolutely love how these Brown Butter and Maple Chewy Pumpkin Cookies turn out every time. The brown butter adds this incredible nutty depth that just elevates the whole cookie, while the maple syrup brings a natural sweetness that pairs perfectly with the pumpkin and warm spices. Seriously, if you’re looking for a fall treat that feels cozy and comforting but with a twist, this recipe should be on your list.
When I first tried making these cookies, I was hooked by how soft and chewy they stayed even after cooling down. They’re not too sweet, which means you can enjoy two or three without feeling overwhelmed. Whether you’re baking for a chilly afternoon coffee break or prepping treats for a holiday gathering, this Brown Butter and Maple Chewy Pumpkin Cookies recipe is super reliable and downright delicious.
Why You’ll Love This Recipe
- Rich, Deep Flavor: Brown butter adds a toasty, nutty depth you won’t get with regular butter.
- Perfectly Chewy Texture: These cookies stay soft and tender, not cakey or dry, even after cooling.
- Maple Sweetness: Using real maple syrup brings authentic sweetness that complements the pumpkin beautifully.
- Easy, Minimal Ingredients: You probably already have most of these ingredients in your pantry.
Ingredients You’ll Need
These ingredients come together to create the perfect balance of warm spices, earthy pumpkin, and a chewy cookie base that’s packed with flavor. I always recommend using pure maple syrup and fresh pumpkin puree for the best results.
- Unsalted Butter: Browning the butter brings out a rich, caramelized flavor—don’t skip this step, it’s a game changer!
- Dark Brown Sugar: Adds moisture and a deep molasses sweetness that enhances the pumpkin and spices.
- Egg Yolk: This adds richness without extra liquid, helping the cookie stay chewy.
- Pure Maple Syrup: The key to that subtle, natural sweetness and a little extra moisture.
- Vanilla Extract: Helps tie all the flavors together with a smooth aroma.
- Pumpkin Puree: Use canned or fresh pumpkin puree; it adds moisture and that unmistakable pumpkin flavor.
- All-Purpose Flour: The foundation for your cookies; be sure to measure it properly to avoid dense cookies.
- Baking Soda: Provides a little lift so the cookies aren’t flat and dense.
- Baking Powder: Works with the baking soda to create a light, chewy texture.
- Salt: Balances out sweetness and enhances the flavors.
- Pumpkin Pie Spice: A mix of cinnamon, nutmeg, and cloves that brings classic fall vibes.
- Cinnamon: Adds a warm spice note, including in the sugar coating to finish the cookies.
- Brown Sugar (for Coating): Adds a sweet crust and extra chew.
- Granulated Sugar (for Coating): Gives a slight crunch contrast in the coating.
Variations
One of the joys of this Brown Butter and Maple Chewy Pumpkin Cookies recipe is how easy it is to make your own tweaks. Whether you want to boost the spice, add some mix-ins, or make them allergy-friendly, there’s a way to do it.
- Add Chocolate Chips: I love tossing in a handful of semi-sweet chips; my family goes crazy for the contrast of chocolate with pumpkin and brown butter.
- Use Gluten-Free Flour: Swapping to a gluten-free blend works well if you need to avoid gluten—just make sure it includes xanthan gum for texture.
- Spice it Up: If you’re a fan of bold flavors, try doubling the pumpkin pie spice or adding a pinch of ground ginger or cloves.
- Nutty Twist: Chopped toasted pecans or walnuts add great crunch and pair beautifully with the maple.
How to Make Brown Butter and Maple Chewy Pumpkin Cookies Recipe
Step 1: Brown the Butter to Perfection
Start by melting the butter over medium heat and stirring frequently. You want the butter to bubble and foam, then turn a rich amber color with those lovely brown flecks at the bottom of the pan. This usually takes about 5-7 minutes. Pour it carefully into a heatproof measuring cup, scraping all those browned bits along with it—that’s flavor gold. Let it cool in the fridge for around 20 minutes, but watch it so it doesn’t solidify completely. This step is crucial; it really sets the tone for the cookie’s depth of flavor.
Step 2: Mix Your Dry Ingredients
While your butter cools, whisk together the all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon in a medium bowl. Sifting isn’t necessary here, but make sure you combine everything well for even distribution of those cozy spices.
Step 3: Combine Brown Sugar with Brown Butter
In a large bowl, whisk the cooled brown butter with the packed dark brown sugar until the mix resembles clumpy wet sand. It may take a minute, but you’ll know you’re there when the sugar absorbs the butter without turning glossy. This is the base for that irresistible chewy texture.
Step 4: Add the Egg Yolk, Maple Syrup, Vanilla, and Pumpkin
Next, whisk in the egg yolk, maple syrup, vanilla extract, and pumpkin puree until smooth. The batter will look a bit glossy and fragrant here—already smelling like fall in your kitchen!
Step 5: Fold in the Dry Ingredients
Use a rubber spatula to fold in the flour and spice mixture gently but thoroughly. Your dough should be thick enough to hold shape when scooped; if it feels too loose or sticky, pop it in the fridge for 15-20 minutes to firm up. This little chill time can save a lot of frustration later on.
Step 6: Prepare the Cinnamon Sugar Coating
In a small bowl, mix together 2 tablespoons each of brown sugar and granulated sugar with 1 teaspoon of cinnamon. This coating gives the cookies a sweet, spicy crunch on the outside that balances the soft center.
Step 7: Scoop, Coat, and Bake
Using a large cookie scoop or a 1/4 measuring cup, scoop out the dough (it’ll be very soft but not sticky). Roll each scoop in the cinnamon sugar mixture to coat completely, then place on a parchment-lined baking sheet about 3 inches apart. Bake at 350°F for 12-15 minutes, watching for edges to darken and centers to look puffed and slightly underdone. Let the cookies rest on the sheet for a couple minutes before transferring them to a wire rack to finish cooling. Repeat with remaining dough.
Pro Tips for Making Brown Butter and Maple Chewy Pumpkin Cookies Recipe
- Browning Butter Perfectly: Stir constantly and watch for the foam to subside and the milk solids to turn golden brown; remove it from heat immediately to avoid burning.
- Don’t Overmix: When folding in the dry ingredients, mix just until combined to keep your cookies tender and chewy.
- Adjust Dough Consistency: If your dough feels too soft, chill it—it makes rolling and coating so much easier and prevents cookies from spreading too much.
- Watch Bake Time Closely: Cookies should look slightly underbaked in the center; they’ll continue to set as they cool, ensuring softness inside.
How to Serve Brown Butter and Maple Chewy Pumpkin Cookies Recipe
Garnishes
I usually keep it simple with a light dusting of cinnamon sugar right after baking for an extra touch of sparkle and spice. Sometimes I’ll add a sprinkle of flaky sea salt on top before baking to balance out the sweetness—it’s one of those small touches that surprise your taste buds in the best way.
Side Dishes
These cookies go beautifully with a hot cup of chai tea or coffee, especially when you want that cozy, comforting vibe. I’ve also enjoyed them alongside a scoop of vanilla ice cream for an indulgent dessert that feels like fall on a plate.
Creative Ways to Present
For holiday gatherings, I like stacking the cookies on a rustic wooden board with small bowls of maple syrup and whipped cream. You can also arrange them on a festive platter with some fresh cranberries or sprigs of rosemary for a charming seasonal display that always gets compliments.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature, layering them between sheets of parchment paper so they don’t stick together. They stay chewy and delicious for up to 4 days. If you want to keep them longer, freezing is a great option.
Freezing
I like to freeze the cookie dough balls before baking—just scoop and coat as usual, then freeze on a baking sheet before transferring them to a freezer bag. When you want fresh cookies, bake straight from frozen, adding a minute or so to the baking time. This way, you get fresh-baked cookies any time without the upfront effort.
Reheating
To reheat leftover cookies, pop them in a 300°F oven for 5 minutes or so to warm through and bring back that soft, chewy texture. Avoid microwaving as it can make them gummy. The oven method works beautifully, especially if you want to serve them warm with some butter or cream on the side.
FAQs
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Can I use salted butter instead of unsalted butter?
You can, but be cautious about adding extra salt since salted butter already contains some. I prefer unsalted butter so I can control the saltiness precisely, which helps balance the flavors better in the Brown Butter and Maple Chewy Pumpkin Cookies recipe.
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What’s the best way to brown butter without burning it?
Use a light-colored pan so you can see the color changes clearly and stir constantly over medium heat. Watch for the milk solids to turn golden brown and your kitchen to smell nutty, then remove immediately from heat to prevent burning. It happens fast once it starts!
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Can I make these cookies vegan?
It’s a bit tricky because brown butter and egg yolk are key to the flavor and texture here. However, you could try substituting vegan butter and a flax egg, but the depth and chewiness will be different. If you try it, let me know how it turns out!
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Why are my cookies spreading too much?
Usually, this means your dough was too warm or soft before baking. Try chilling the dough for 15-20 minutes before rolling and coating. Also, make sure your butter isn’t melted but rather cooled brown butter, as warm dough tends to spread too thin.
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How long do these cookies stay fresh?
When stored properly in an airtight container, they remain fresh and chewy for about 4 days at room temperature. You can also freeze baked cookies for up to 2 months and thaw before enjoying.
Final Thoughts
This Brown Butter and Maple Chewy Pumpkin Cookies recipe is one of those gems that I always come back to when I want a reliable, delicious fall treat. It’s cozy, rich, and offers a chewiness that somehow manages to feel indulgent without being heavy. If you give it a try, I hope it brings that same warm smile to your kitchen that it’s brought to mine. Happy baking, friend!
Print
Brown Butter and Maple Chewy Pumpkin Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes
- Yield: 11-12 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Brown Butter and Maple Chewy Pumpkin Cookies blend rich, nutty browned butter with the warm, cozy flavors of pumpkin puree, maple syrup, and autumn spices. Soft and chewy in texture, these cookies are coated in a cinnamon-sugar mixture for an irresistible crunchy exterior, making them perfect for fall gatherings or a comforting treat any time of the year.
Ingredients
Pumpkin Cookies
- 1 cup (220g) unsalted butter
- 1 1/2 cups (280g) dark brown sugar, packed
- 1 large egg yolk
- 3 tbsp pure maple syrup
- 1 tsp vanilla extract
- 1/3 cup (80g) pumpkin puree
- 2 1/4 cups (280g) all purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
Coating
- 2 tbsp brown sugar
- 2 tbsp granulated sugar
- 1 tsp cinnamon
Instructions
- Brown the Butter: Melt 1 cup of unsalted butter over medium heat, stirring constantly until it turns a rich amber color and develops a nutty aroma. Pour the browned butter into a measuring glass, scraping the pot to include all the flavorful brown bits. Chill the butter in the refrigerator for about 20 minutes until cool but not solid.
- Preheat Oven and Prepare Dry Ingredients: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Set this mixture aside.
- Mix Sugar and Browned Butter: In a large mixing bowl, whisk the dark brown sugar and the cooled browned butter until the mixture resembles clumpy, wet sand.
- Add Wet Ingredients: Whisk in the egg yolk, pure maple syrup, vanilla extract, and pumpkin puree to the sugar and butter mixture until smooth and combined.
- Combine Dry and Wet Ingredients: Fold the flour mixture into the wet ingredients using a rubber spatula, gently blending to form a dough. If the dough feels too thin and doesn’t hold its shape, chill it in the refrigerator for 15-20 minutes to thicken.
- Prepare the Coating: In a small dish, mix together the brown sugar, granulated sugar, and cinnamon that will be used to coat the cookies.
- Scoop and Coat Cookies: Using a large cookie scoop (about 2 oz) or a 1/4 cup measuring cup, scoop portions of dough, then roll each portion in the cinnamon sugar mixture until coated. The dough will be very soft but not sticky.
- Arrange on Baking Sheet: Place the coated dough balls onto the prepared baking sheet about 3 inches apart to allow for spreading. Bake 4-5 cookies per batch, leaving remaining dough at room temperature.
- Bake the Cookies: Bake in the preheated oven for 12-15 minutes until the edges are darkened and the centers appear puffed and slightly underdone.
- Cool and Serve: Let the cookies rest on the baking sheet for a couple minutes before transferring them to a cooling rack. Repeat baking with remaining dough. Once fully cooled, enjoy your chewy pumpkin cookies!
Notes
- Chilling the dough helps achieve a thicker, chewier texture and prevents spreading.
- Brown butter adds a deep, nutty flavor essential for this cookie’s richness.
- Adjust baking time slightly if your oven runs hot or cool to ensure centers remain chewy.
- Use fresh pumpkin puree for best flavor and texture.
- Store cookies in an airtight container at room temperature for up to 4 days.
Nutrition
- Serving Size: 1 large cookie
- Calories: 230 kcal
- Sugar: 18 g
- Sodium: 130 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
